Who should attend
- HR professionals working in the hospitality industry
- HR consultants
- Hospitality managers and executives
- Hotel owners and asset managers
- Small business owners and franchise owners
- Overseas companies looking to do business with the U.S. market
About the course
The burden is on employers to make sure that they are in compliance with federal and state wage and hour laws, and employers want to be diligent about compliance. The trouble is that the law is not always simple to follow, particularly in hospitality. The law is not written for the hospitality industry; it is written for the manufacturing industry, where the breakdown of work tasks is very clear. Once you move outside of manufacturing, compliance with wage and hour law becomes much more complex and much more confusing. Employers and HR managers in hospitality may not have confidence in their ability to maintain compliance.
A key characteristic of the hospitality industry is that the distinction between supervisor and worker is easily blurred. For example, we've all seen the restaurant manager who pitches in during busy shifts to help serve food. The organization may assume that this worker, as a salaried employee and a manager, is exempt from overtime pay, but is that correct? (Answer: Not necessarily.) In this course, you will examine relevant laws and potential violations that commonly affect the hospitality industry. You will practice correctly classifying workers and explore the questions of wage and hour law that are most relevant to hospitality. (Note: This course will be most relevant to HR managers and employers within the hospitality industry.)
This course does not assume any legal knowledge or accreditation on your part. Rather, it serves as an educational framework for managing. None of this content should be taken as legal advice. For legal guidance, please consult your own attorney or legal department.
KEY COURSE TAKEAWAYS
- Practice properly classifying workers in accordance with federal guidelines
- Examine relevant (but counterintuitive) standards for laws regarding tip pooling, minimum wage, and service charges
- Examine key compliance issues for hospitality, including break time, overtime, Workers' Comp, and pay equity
David Sherwyn is the John and Melissa Ceriale Professor of Hospitality Human Resources and a professor of law at Cornell University''s School of Hotel Administration. He is also the academic director of the Cornell Center for Innovative Hospitality Labor and Employment Relations and a research fe...
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Because of COVID-19, many providers are cancelling or postponing in-person programs or providing online participation options.
We are happy to help you find a suitable online alternative.